4 boneless, skinless chicken breast
halves (1-1/4 pounds), trimmed of fat
3 teaspoons extra-virgin olive oil, divided
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 large leeks, white parts only, washed
and cut into julienne strips (2 cups)
2 large cloves garlic, minced
1 tablespoon sugar
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
1/4 cup cider vinegar
2 firm tart apples, such as York
or Granny Smith, peeled, cored and thinly sliced
1 cup reduced-sodium chicken broth
Place chicken breasts between 2 sheets of plastic
wrap. Use a rolling pin or a small heavy pot to
pound them to a thickness of 1/2 inch.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over
medium-high heat. Season the chicken breasts with salt and
pepper and add to the pan. Cook until browned on both sides,
4 to 5 minutes per side. Transfer to a plate and keep warm.
Reduce the heat to low. Add the remaining 1-1/2 teaspoons oil
and leeks. Cook, stirring, until the leeks are soft, about
5 minutes. Add garlic, sugar and rosemary and cook until fragrant,
about 2 minutes more. Increase the heat to medium-high, stir in
vinegar and cook until most of the liquid has evaporated.
Add apples and broth and cook, stirring once or twice, until
the apples are tender, about 3 minutes. Reduce the heat to low
and return the chicken and any juices to the pan. Simmer gently
until the chicken is heated through. Serve immediately.